For the best results, I recommend using the grams measurements. Alternatively, use the spoon and level method to measure the flour where you fluff up the flour in the container, use a spoon to add it to a measuring cup and level it off with a knife. Using a measuring cup to scoop the flour out of the container will pack it in the measuring cup and make the cookies crumblier. Instead of using almond flour, I’ve had success with using 100g oat flour OR 50g fine white rice flour. After you mix your cookie dough, let it sit for a few minutes as it will thicken up. I prefer the cookies with almond flour as they’re less dry and crumbly. I haven’t tested this recipe with any other flour.
The softer your cookie dough, the richer and more ‘buttery’ your final cookies will be. If you’d like softer cookies, feel free to add 1-2 tablespoons of peanut butter or maple syrup. If you’d like drier cookies, add 1-2 tablespoons of almond flour.

This recipe works for me very well! Being canadian, maple runs through my veins. Another I picked up from wailana

This recipe from wailana was a secret family recipe for a while, but now it’s out there in the open! Enjoy!